Green Shakshuka with Herbs

This vibrant green shakshuka transforms the classic Middle Eastern dish with the addition of fresh herbs, spinach, and warming spices. It’s a healthy, one-pan breakfast that’s as beautiful as it is delicious, and a lighter, more vibrant version that celebrates fresh, seasonal ingredients. Perfect for those seeking a nutritious and filling meal that doesn’t compromise on flavor!

Why You’ll Love This Recipe

Green shakshuka is a fresh twist on the traditional dish, packed with hearty spinach and bright herbs like parsley and cilantro. The aromatic spices like cumin and coriander build a flavorful foundation, while the eggs are cooked gently, ensuring a runny yolk that complements the vibrant greens. This recipe is not only easy to make but also incredibly nutritious, rich in vitamins, minerals, and antioxidants. It’s perfect for a healthy brunch or a light dinner, served with warm pita or crusty sourdough for dipping!

Ingredients

For the Shakshuka:

• 2 tbsp extra virgin olive oil (use good quality for the best flavor)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced (fresh is best)

• 1 green bell pepper, diced

• 1 jalapeño, seeded and finely chopped (leave seeds for more heat)

• 1 tsp ground cumin (toast your own for the best flavor)

• 1 tsp ground coriander

• 6 cups fresh spinach, roughly chopped (baby spinach works great)

• 1 cup fresh parsley, chopped (flat-leaf preferred)

• 1 cup fresh cilantro, chopped (essential for authentic flavor)

• 4 large eggs (the freshest you can find)

• Salt and freshly ground black pepper to taste

• Warm pita bread or crusty sourdough for serving

Instructions

1. Sauté the Vegetables:

   • Heat olive oil in a large, wide skillet over medium heat. You need enough space for all 4 eggs to fit comfortably.

   • Add chopped onion, minced garlic, diced green bell pepper, and jalapeño. Cook for 5-7 minutes, until softened and fragrant.

2. Add the Spices:

   • Stir in cumin and coriander, cooking for another minute until the spices bloom and become aromatic. This is where the flavor foundation begins.

3. Add the Greens and Herbs:

   • Add chopped spinach, parsley, and cilantro to the skillet. Stir everything together and cook until the spinach wilts down and reduces to about half of its original volume.

4. Create Wells for the Eggs:

   • Use the back of a spoon to create 4 wells in the herb mixture, evenly spacing them across the pan. This will allow each egg to cook individually without crowding.

5. Add the Eggs:

   • Crack each egg into a small bowl, then gently pour them into the wells in the pan. Be cautious to avoid breaking the yolks.

   • Season with salt and pepper to taste, then cover the skillet. Cook for 5-7 minutes until the egg whites are set but the yolks are still slightly runny. The yolks should jiggle slightly when shaken.

6. Serve:

   • Remove from heat and let it rest for 2 minutes before serving directly from the skillet. Serve with warm pita or crusty sourdough bread for dipping.

Nutrition Information (Per Serving):

• Calories: 165 kcal

• Carbohydrates: 8g

• Protein: 9g

• Fat: 11g

• Fiber: 4g

• Sodium: 180mg

• Vitamin K: 200% DV (from leafy greens)

• Folate: 35% DV (from spinach and herbs)

• Vitamin A: 80% DV (from spinach and herbs)

Storage Tips:

• Refrigeration: The herb base can be made ahead and stored in the fridge for up to 3 days. Just reheat gently before adding fresh eggs.

• Freezing: Not recommended to freeze the cooked eggs, as they become rubbery when reheated.

• Reheating: If storing leftovers, gently reheat the herb mixture on the stovetop and add fresh eggs as needed.

Serving Suggestions:

• Traditional Style: Serve directly from the skillet with warm pita bread for an authentic Middle Eastern experience.

• Modern Brunch: Pair with avocado slices and Greek yogurt for a well-rounded, healthy meal.

• Dinner Option: Add crumbled feta or goat cheese for extra richness, and serve with a simple side salad.

• Family Style: Serve the entire skillet at the table with plenty of bread for dipping and sharing.

Mix It Up (Recipe Variations):

• Cheesy Green Shakshuka: Add crumbled feta or goat cheese during the last 2 minutes of cooking for a tangy, creamy addition.

• Protein Boost: Stir in cooked white beans or chickpeas for extra heartiness and plant-based protein.

• Spicy Version: Add more jalapeños or red pepper flakes for a spicy kick.

• Mediterranean Twist: Add chopped sun-dried tomatoes and fresh oregano for Italian-inspired flavors.

What Makes This Recipe Special:

This green shakshuka celebrates fresh herbs as the base for flavor, while still holding onto the comforting, one-pan simplicity that makes shakshuka a beloved dish. The technique of gently cooking the eggs on top of a bed of wilted spinach and fragrant herbs results in a vibrant, healthy breakfast that proves that vegetables can be just as satisfying as traditional breakfast dishes. It’s perfect for any meal of the day and can easily be adapted for different dietary preferences.